Nigerian Sesame Chicken
Nigerian sesame chicken pairs a crisp cornstarch crust with a glossy honey and sesame sauce. The chicken rests in beaten egg and seasoning before frying, so the flavor goes deeper than the coating. The sauce comes together quickly in a wok from toasted sesame oil, garlic, honey and sugar. Spoon it over white boiled rice, which soaks up the extra sauce and balances the sweetness.
Instructions
Season the chicken with salt, paprika, black pepper, onion powder and garlic powder. Toss it in the beaten egg and leave it to marinate for 30 minutes.
Stir the 3 tablespoons of cornstarch into the chicken until every piece is evenly coated.
Heat an inch or two of vegetable oil in a pan. Fry the chicken for about 6 to 8 minutes, turning once, until both sides are browned and crisp.
Lift the chicken out of the oil and set it aside to cool.
Warm the sesame oil in a wok and cook the minced garlic for about 1 minute, until it smells fragrant.
Add the honey and sugar and cook on medium heat for about 3 minutes, stirring, until the sauce thickens.
Mix the 1 tablespoon of cornstarch with a little water and stir it into the sauce.
Return the chicken to the wok and turn it until well coated. Scatter over the sesame seeds and spring onions and cook on low heat for 2 minutes, then serve hot.
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